Jamaican Jerk Aubergine (Eggplant) Recipe with Roasted Sweet Potatoes | Vegan
This delicious, easy, healthy vegan and vegetarian Jamaican-style jerk aubergine recipe paired with roasted sweet potatoes give you the sweet and spicy kick you want from a Caribbean dish!
1 Aubergine (Eggplant)
2 Sweet potatoes
2 tbsp of your favourite jerk seasoning (I used Walkerswood Traditional Jamaican Jerk Seasoning Mild)
1 tsp cumin
1 tsp garlic powder
2 tsp honey
Sesame seeds (optional)
Preheat the oven to 400ºF/200ºC/Gas Mark 6
Cut the aubergine in half then diagonally slice into the aubergines without cutting right through it
Rub jerk seasoning over the top of each aubergine, sprinkle with a pinch of salt and place into an oven tray.
Cover with foil and place in the oven for 25mins
After, remove the foil and spread honey on the top of the aubergines
Place the aubergines in the oven to roast for 10-15mins
Roasted Sweet Potatoes:
Preheat the oven to 425ºF/220ºC/Gas Mark 7
Wash and peel sweet potatoes
Cut sweet potatoes into cube/small chunks
In a bowl add olive oil, cumin, garlic powder, a pinch of salt and black pepper
Mix and make sure the sweet potatoes are evenly coated
Place in the oven and roast for 30 mins - at 15 mins toss the sweet potatoes to ensure that they are being evenly roasted
Place salad, aubergine and sweet potatoes in a wide bowl
Garnish with spring onion, parsley and thyme and sesame seeds.